Ingredients
– 2 cups Whole Milk Provides a rich and creamy base for smooth texture.
– 1 cup Heavy Cream Adds luxurious creaminess and helps create a luscious mouthfeel.
– 3/4 cup Granulated Sugar Sweetens the ice cream and balances the cinnamon spice.
– 2 teaspoons Ground Cinnamon The key flavoring agent that gives the ice cream its signature warmth and aroma.
– 1 teaspoon Vanilla Extract Enhances the overall flavor profile with sweet floral notes.
– 1/4 cup Light Brown Sugar Adds depth and a caramelized sweetness that complements the cinnamon.
– Large Egg Yolks as needed for custard base Helps thicken the mixture for a silkier texture; use based on your recipe scale.
– Unsalted Butter for dough and swirl Creates the buttery goodness in the cinnamon roll dough pieces and sweet cinnamon swirl.
– Corn Syrup for swirl Adds a glossy finish and helps bind the swirl ingredients.
– Salt to taste Brings out the flavors in the dough without overpowering.
– All-Purpose Flour heat treated, as needed Forms the base of the cinnamon roll dough pieces; ensure it’s safely treated.
– Milk for dough Binds the dough together for chewy pieces.
Instructions
1-First, gather all your ingredients and prep your ice cream maker as per the manufacturer’s instructions. Start by heating whole milk, granulated sugar, and ground cinnamon in a saucepan until it’s simmering, then remove from heat to avoid scorching.
2-Next, lightly whisk large egg yolks in a separate bowl and gradually whisk in the warm milk mixture to temper them gently. Pour everything back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Once done, strain the custard into a bowl with heavy cream, stir in vanilla extract, cover with plastic wrap, and refrigerate for at least 4 hours to chill thoroughly.
3-While your base chills, let’s make the cinnamon roll dough. Cream unsalted butter and light brown sugar together until fluffy, then beat in vanilla extract and salt. Gradually mix in heat-treated all-purpose flour and ground cinnamon, followed by milk until a dough forms. Chill this dough for at least 1 hour to firm it up trust me, it makes a huge difference in texture!
4-For that irresistible swirl, melt unsalted butter and stir in corn syrup, light brown sugar, and ground cinnamon until fully combined. If it hardens up in the fridge, just warm it gently before use. Now, for the fun part: churn the chilled ice cream base in your ice cream maker per the instructions, and in the last few minutes, add pieces of the chilled dough and the liquefied swirl.
5-Transfer the mixture to an airtight container and freeze for at least 4 hours, or overnight for the best results.
Last Step:
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🧁 Heat treat flour before using to ensure food safety.
❄️ Chill both ice cream base and cinnamon roll dough thoroughly for best texture.
🍯 Liquefy hardened cinnamon swirl gently before mixing in for smooth consistency.
- Prep Time: 30 minutes
- Chill/Freeze Time: 8 hours or more
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning and Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup